Honey And Whiskey Ice Cream Recipes

HONEY AND WHISKEY ICE CREAM

Steps:

• Whip the cream until it is thick adding the whisky gradually.
• Put the honey in a small pan and heat it.
• At the same time beat the yolks in a bowl.
• Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
• Gently fold in the cream and whisky mixture.
• Put the mixture in a freezerproof container and freeze for three hours minimum.

HONEY ICE CREAM

Steps:

• Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
• Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
• Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.

HONEY ICE CREAM

Steps:

• Combine the cream, half-and-half, honey and vanilla in the canister of a commercial ice-cream maker and stir to combine. Freeze per manufacturer's instructions.

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM

Steps:

• 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
• 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
• 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
• 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
• 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
• 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

HONEY VANILLA ICE CREAM

Steps:

• In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
• Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
• When cold, freeze in an ice cream maker according to the manufacturer's directions.

SEA SALT & HONEY NO-CHURN ICE CREAM

Steps:

• Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
• Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
• Freeze until solid, at least 6 hours.
• Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

HOT HONEY WHISKEY BBQ WING SAUCE

Steps:

• Combine ketchup, honey, mustard, vinegar, soy sauce, red pepper flakes, chile-garlic sauce, hot pepper sauce, whiskey, and garlic in a saucepan; cook and stir over medium-high heat until sauce begins to bubble, 5 to 10 minutes. Remove saucepan from heat.

HOMEMADE VANILLA HONEY ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
• *You can substitute maple syrup for the Honey to make it into maple ice cream.
• Variations.
• Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
• Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.